Beef Stir-Fry with Mushrooms & Sweet Pepper
Submitted by zed
Quick beef stir-fry with fresh mushrooms, sweet pepper, and a savory white wine sauce served over rice. Ready in 45 minutes, this herb-seasoned wok dish makes a satisfying weeknight dinner for six.
YIELD
6 servingsPREP
30 minCOOK
15 minREADY
45 minTender strips of steak hit a screaming-hot wok alongside earthy mushrooms, sweet green pepper, and a splash of white wine that pulls everything together into one fragrant, glossy sauce.
Marjoram and thyme give this stir-fry an unexpected herby twist you won’t find in the usual soy-sauce-heavy versions.
The whole thing comes together in under 45 minutes, and it feeds a crowd of six when spooned over fluffy white rice.
Chef Tips
- Slice the steak against the grain into thin strips for maximum tenderness.
- Get the wok ripping hot before adding the beef so it sears instead of steams.
- Have all your vegetables chopped and ready before you start cooking because the wok waits for nobody.
- Use a dry white wine you’d actually drink. If it tastes good in a glass, it’ll taste good in the pan.
Ingredients
Directions
Heat vegetable oil in wok over moderately high heat for 30 seconds.
Add steak, cut into strips, and fry until no longer pink.
Remove.
Add to wok at medium heat, 1 chopped onion, and chopped green pepper, fry for 1 minute.
Mix in sliced mushrooms, marjoram, thyme and pepper and fry for 2 to 3 minutes.
Raise heat to high and stir in white wine and boil, uncovered, for 1 minute.
Add beef broth and simmer, covered, for 3 to 4 minutes.
Blend, in a mix of cornstarch cold water.
Stir until thickened, add previously cooked beef and cook 1 minute longer.
Serve over white rice.
Comments
